Something I have wanted to do since the last time I used the Bosch. Caputo Pizzeria, 61% hydration was the test dough. I did 2 500gr. batches. One with a rest period and one with a straight 10 minute mix adding flour along the way. Anywho the modification is pictured below. It was an easy drill because it is just aluminum.

Yes. In my experience in my kitchen, it would have continued to climb the center shaft without the spatula attached.

That just goes to show how much of a difference humidity can make. I live in a very dry climate. Just last week, I mixed a 400gm caputo pizzeria flour dough ball at 64% hydration in the Bosch with zero hang ups in the center shaft. The dough ball stayed in the bottom of the bowl for the entire mix session.

it didnt seem to be very useful.I have the same problem (see the sme thread at the end) and for me it helps putting flour first, but at a certain point it will wrap around the center post if the batch is small.I just did one try removing the flaps on the small batch adapter which helped a bit as well, yet not perfect.

martin

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No I have not used it. I remember cOmpl3x making some out of stainless, though. I am very confident that I don't still don't know how far to develop the gluten, especially with the Caputo Pizzeria flour. I was on the less is more bus for quite a while. I am leaning toward longer mix times for testing now. That is why i wanted to keep the dough off the center shaft. Their dough creeper gizmo is located so far up the shaft, that alot of dough is taken out of the mixing (kneading) area of the arms in the bowl. I just wanted all of the dough down in the bottom where I can keep an eye on it.

When I bulk proof the dough at room temp it never looks like I have seen in pictures. The pictures make me think it is almost like a giant blob of silly putty, not that stiff, but a perfect mass that I cant seem to duplicate yet.

Dear Gene,Are you doing a rest period after the mixing is complete, before the kneading Action takes place ?Chau also does a couple of folds as well and then puts it back to the machine to further knead.

I do not have these mad craft skills not the instruments, so i am thinking about how to enlage the center post, which also should decrease the gap to the inner blade. However, there is still dough curling up at hydrations beyond 62% (between the blade shaped arm and center shaft). Also, the blade does not reach down enough to push the dough back to the arms in the center of the bowl. This your extension does

Martin

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Pizza is the only dish perfect for breakfast, lunch, tea, dinner, late night snack ;-)

No I have not used it. I remember cOmpl3x making some out of stainless, though. I am very confident that I don't still don't know how far to develop the gluten, especially with the Caputo Pizzeria flour. I was on the less is more bus for quite a while. I am leaning toward longer mix times for testing now. That is why i wanted to keep the dough off the center shaft. Their dough creeper gizmo is located so far up the shaft, that alot of dough is taken out of the mixing (kneading) area of the arms in the bowl. I just wanted all of the dough down in the bottom where I can keep an eye on it.

When I bulk proof the dough at room temp it never looks like I have seen in pictures. The pictures make me think it is almost like a giant blob of silly putty, not that stiff, but a perfect mass that I cant seem to duplicate yet.

oh %$#, i just remembered that i forgot about the stainless creepers. i have one nylon pattern left hanging on my workbenck. chau, when i have the $ for the stamp i'll send yours out. the only thing worse, is an artic dog sled shipment

Dear Gene,Are you doing a rest period after the mixing is complete, before the kneading Action takes place ?

I am now trying it both ways.

I do not have these mad craft skills not the instruments, so i am thinking about how to enlage the center post, which also should decrease the gap to the inner blade.

If I were in your situation, I would choose some black electrical tape and wrap the center shaft until it has very little clearance to the existing inner blade. Another tactic I would try is to find a friend with a drill. Perhaps you could pay them with the good pizzas that you already make?

Hey Gene,What i did first is to use the small adapter, which nicely enlarges the center post, but still not enough to close the gap. With tape I wonder if any residue would go in the dough. Let me try and i will onky stick it on the small batch adapter, so can easily be removed.

Your tip with the direction is well noted, but probably today my wife is giving birth So i might put an hold on my pizza activities for some days....

CheersMartin

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Pizza is the only dish perfect for breakfast, lunch, tea, dinner, late night snack ;-)